Judy

Judy
Welcome to Recipes For Judys' Foodies

Golden Butter Cake with Chocolate Marshmallow Frosting

6 egg yolks
1 cup milk
2 tsp. vanilla
1 1/2 cup sugar
1 Tablespoon + 1 tsp. Baking Powder
3/4 teaspoon salt
12 Tablespoons butter
3 cup flour

Mix yolks, 1/4 cup of the milk & vanilla. Put all dry ingredients in mixing bowl. Beat in butter till like crumbs. Beat in remaining milk. Now slowly beat in egg yolk mixture. Beat till smooth. Pour into a greased & floured 9x13 pan & bake 350 degrees 25 -35 minutes. Poke holes in cake with an object about the diameter of a drinking straw. Pour Chocolate Marshmallow Frosting over warm cake. Smooth for an even finish.

Chocolate Marshmallow Frosting
3 cups semi sweet chocolate chips
1 bag marshmallows
1teaspoon vanilla
dash of salt
1/2 to 1 cup of light cream
2 cups powdered sugar
Microwave chocolate chips on 50% power till melted about 2 minutes. Stir 1/2 thru and again when melted to smooth. Add marshmallows & microwave full power till melted about 1 1/2 minutes. Stir till smooth. Now beat in cream & sugar till texture is frosting consistancy. Add more or less as you prefer. Frost warm cake. Frosting will pool down in holes and smooth over the top. Delicious!

Friday, May 27, 2011

My Moms' BEST Potato Salad ! Adaptable for Macaroni Salad too !

                                                                              
8 large all purpose potatoes ( For macaroni salad use 1 lb elbow macaronis cooked & cooled)
3 hard boiled eggs, cooled peeled & chopped in about 1/2 inch dice
1/4 cup chopped sweet onion
3 ribs celery chopped
3 carrots peeled & chopped
2 tsp chopped parsley or parsley flakes
2 large dill pickle spears chopped ( FOR PICKLE LOVERS ONLY) above picture is pickleless!

 Cook potatoes in their skins in enough water to cover that you added about 1/2 tsp salt. Cook till fork tender. Remove from water & drain till cool. Peel skins & chop into 1 inch dice . ( to save time you may peel potatoes first & then cook but they just taste a little better when cooked with skins on). Stir in all of the above ingredients. Stir in the following dressing.

2 & 1/2 cup mayonnaise ( For macaroni salad use 3 cups mayo) ( this dressing is GREAT for slaw too)
2 TBS yellow mustard
3 TBS vinegar
3 TBS sugar
Milk to taste, I use about 1/4 cup.
( IF a pickle lover use pickle juice & NOT the vinegar)
Stir everything except milk together in a bowl , Whisk till blended. Then whisk in milk a little at a time until you get the dressing the desired texture you prefer. If you want a very thick mayo dressing use approx 2 TBS milk. I like my dressing about ranch dressing texture so I use about 1/3 cup of milk.YOU MIGHT NOT NEED ALL OF THE DRESSING but it does soak into your salad so keep the amount you decide not to use , you will probably end up adding it to the salad. But you DO NOT want soup ! This is all at your preference. Make this a day ahead so flavors blend. Best two days ahead ! Salt & pepper to taste but I usually do not add any.
My family loves when I add 1/4 cup chopped dill pickle to this recipe but not everyone loves pickles like we do ! To serve this potato salad I usually sprinkle the top with dried parsley flakes & paprika for color. This is one of the BEST potato salads I've ever eaten & I get lots of requests for picnics & reunions! This makes a large mixing bowl enough for 10 people but if you only have 4 or 6 people even better the LEFTOVERS are WONDERFUL !                                      

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